Mortadella, burrata & pistachio pesto ciabatta

• ciabatta loaf↗1
• mortadella↗8 slices of
• burrata↗2

  or mozzarella balls, drained, patted dry and torn into chunks

• pitted green olives↗50g g

  roughly chopped

• rocket↗60g g
• olive oil↗

  for drizzling

• garlic clove↗1 small

  1 small

• pistachios↗50g g
• basil↗30g g
• parmesan↗30g g

  broken into chunks or grated

• lemon↗1

  zested, plus ½ juiced

• extra virgin olive oil↗5-6 tbsp tbsp

  5-6 tbsp

Step-by-step instructions

1. 1

   First, make the pesto. Peel the garlic clove and blitz with the rest of the pesto ingredients in a food processor until smooth and bright green. Season with salt and chill until needed. Will keep chilled for up to a week.

2. 2

   Slice the ciabatta in half through the equator and toast the cut sides under a hot grill for a few minutes until lightly charred. Spread the pesto evenly over the top, then arrange the mortadella, burrata, olives and rocket over the base and drizzle over a little olive oil. Sandwich with the top of the loaf, wrap firmly in baking parchment and secure with kitchen string.

3. 3

   For best results, put the sandwich in the fridge and top with a chopping board and a few heavy cans to press it down. Chill for at least 30 mins, or overnight. Cut into four pieces to serve.